Cabbage Rolls with Creamy Mushroom Sauce
Cabbage Rolls with Creamy Mushroom Sauce

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cabbage rolls with creamy mushroom sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cabbage Rolls with Creamy Mushroom Sauce is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Cabbage Rolls with Creamy Mushroom Sauce is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have cabbage rolls with creamy mushroom sauce using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Cabbage Rolls with Creamy Mushroom Sauce:
  1. Get 10 leaves or so Cabbage
  2. Make ready 300 grams Ground meat - beef and pork mix
  3. Take 1/2 Onion
  4. Take 1 Egg
  5. Prepare 100 ml Panko
  6. Make ready 1 dash Salt and pepper
  7. Take 2 tsp ☆Soup stock granules
  8. Take 300 ml ☆Water
  9. Make ready 1 dash ☆Salt and pepper
  10. Make ready 1 packet Shimeji mushrooms
  11. Prepare 3 small King oyster mushrooms
  12. Prepare 400 ml Milk
  13. Get 30 grams Butter
  14. Get 3 tbsp Cake flour
  15. Take 1 tbsp Soup stock granules
  16. Prepare 1 Dried parsley
Instructions to make Cabbage Rolls with Creamy Mushroom Sauce:
  1. Peel the cabbage leaves one by one. Shave off the hard core, and blanch the leaves lightly. Leave to cool.
  2. Chop the onion finely. Cover loosely with plastic wrap and microwave for about 1 minute at 500w. Leave to cool.
  3. Combine ground meat, onion, egg, panko and salt and pepper in a bowl. Mix and knead with your hands until sticky.
  4. Use 1 cabbage leaf if they're big, or 2 to 3 leaves if they're small or have holes in them, for each roll. Put some of the meat mixture on each leaf or set of leaves and roll up tightly.
  5. Place the rolls in a pan with the seam side down.
  6. Add the ☆ ingredients to the pan and heat. When it comes to a boil, skim off the scum.
  7. Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
  8. Make the white sauce. Take the root end off the shimeji mushrooms and shred apart. Cut the king oyster mushrooms in half lengthwise and crosswise, then slice about 3mm thick.
  9. Heat butter in a pan and sauté the mushrooms.
  10. When the mushrooms have wilted, mix in the cake flour.
  11. Turn the heat off and mix in the milk gradually.
  12. When the milk has blended in nicely, turn the heat on again and add 1 tablespoon of soup stock granules and salt and pepper to season. Simmer until the sauce has thickened.
  13. Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste. Serve.
  14. The tomato version of rolled cabbage is:

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